Archived posting to the Leica Users Group, 2021/02/14
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Interesting take on brisket. The tradition in central Texas is to get the brisket internal temperature to something near 210F and hold it there for hours: you want to break down the connective tissue for that literal melt in your mouth sensation. When I smoke a flank or skirt steak I do much like what yours looks like; the internal temperature brushes 135F and I pull it off the coals. Thanks for sharing! On Sun, Feb 14, 2021, 11:50 AM James Handsfield <jhandsfield at att.net> wrote: > Thanks for letting me know. Try this one: > > https://jameshandsfield.smugmug.com/Food/ < > https://jameshandsfield.smugmug.com/Food/> > > Jim > > > On Feb 14, 2021, at 12:27 PM, Nathan Wajsman <photo at frozenlight.eu> > wrote: > > > > Hi Jim, > > > > The link you posted goes to your Smugmug login screen. > > > > Cheers, > > Nathan > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >